This is one for the chocolate lovers (myself included). It’s wealthy and indulgent, which is why I adore it. I is usually a little bit of a brownie purist – no nuts, ever! – however right here I make an exception. The biscuit base stays good and crunchy, whereas the tangy, salted creme fraiche topping cuts by a number of the richness. You may serve this whereas it’s nonetheless heat for one thing a bit of extra gooey, however it’s a lot simpler to slice should you let it cool fully.
Double chocolate brownie tart
Prep 5 min
Cook dinner 50 min, plus cooling
Serves 12
For the bottom
270g bourbon biscuits
80g unsalted butter, melted
For the filling
90g darkish chocolate
100g unsalted butter
2 massive eggs
90g caster sugar
90g darkish brown sugar
70g plain flour
½ tbsp cocoa powder, plus further for dusting
½ tsp espresso powder
¼ tsp salt
To high
120ml double cream
Flaky sea salt
150g creme fraiche
Warmth the oven to 180C (160C fan)/350F/fuel 4, and line the bottom of a 23cm tart tin with baking paper.
Finely crush the biscuits in a meals processor (or in a meals bag with a rolling pin). In a bowl, combine the melted butter into the biscuits till nicely coated, then tip into the lined tin and use the again of a spoon to press the combo down firmly, going up the edges of the tin, too. Bake for 10 minutes, then take away and depart to chill whilst you make the filling.
Soften the chocolate and butter in a bowl set over (however not touching) a pan of simmering water.
Whisk the eggs and sugars in a bowl for a few minutes, till barely paler in color, then pour within the melted chocolate and stir to mix. Add the flour, cocoa powder, espresso powder and salt, and stir to make a easy batter. Pour this over the biscuit base within the tin, then bake for 20-25 minutes, till the center is simply set. Take out of the oven and depart to chill fully.
To make the topping, evenly beat the cream and an enormous pinch of salt to very comfortable peaks, then fold within the creme fraiche and whip once more till the combination thickens. Spoon this on to the tart, then mud with cocoa powder and serve (should you’re having the tart heat, serve the cream on the facet).
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